What’s Cookin’?: Crack Chicken Soup

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  • 3 cups cooked chicken, chopped
  • 16 oz. fettuccine noodles, uncooked
  • 3 cups shredded sharp cheddar cheese
  • 16 slice pre-cooked bacon
  • 2 cups of match stick carrots
  • 3 stalks celery, diced
  • 2 tablespoons butter
  • 1 (32 oz.) package chicken broth
  • 1 (10.75 oz.) condensed cream of chicken soup
  • 2 cups half-and-half
  • 1 (1 oz.) package dry ranch seasoning mix


  1. Heat butter in a large stockpot over medium-high heat and saute the carrots and celery until softened.
  2. Add dry ranch mix and cook for one minute, stirring until vegetables are evenly coated. Then add chicken broth and chicken soup.
  3. Stir together and mix in fettuccine, bacon, and chicken. Bring to boil, then stir in cheddar cheese and half-and-half.
  4. Cook for another 3-5 minutes or until the cheese is melted and the noodles are soft.

Sarah Waldner
Sioux City

KTIV Staff

KTIV Staff

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